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Salted Caramel Shortbread




Ingredients

For the shortbread
185 gbutter
75 gcaster sugar
250 gplain flour (or 220g flour and 30g ground rice
For the caramel filling
185 gbutter
75 gcaster sugar
3 tbspgolden syrup
390 gcan sweetened condensed milk
1/2-1 tspsalt (to taste)
For the chocolate topping
150 gplain chocolate

Method



Butter a 18x27cm (7x11in) baking tray and line with baking parchment. Preheat the oven to 180C/Gas 4.

In a food processor, whizz together the butter and sugar until light and creamy. Add the flour and pulse until just mixed, don't over process. You can also do this by hand in a large bowl with a wooden spoon.

Tip the shortbread mixture into the prepared tin and press down evenly. Bake in the oven for around 20 minutes until crisp and golden. Set aside to cool.

Pour the condensed milk into a pan and add the butter, sugar and golden syrup. Heat on medium, stirring, until the butter and sugar have melted, then turn the heat up until the caramel is bubbling. Cook, stirring all the time, for about 5 minutes until dark golden. Stir in the salt.

Pour the caramel on to the cooled shortbread, making sure it goes right to the edge on all sides, then bang on the surface to release any air bubbles and help to flatten. Leave to cool completely.

Melt the chocolate in a pan on a very low heat and pour over the top of the caramel, smooth and spread evenly then leave to cool slightly. Use a sharp knife to cut into squares then leave to cool completely until the chocolate is hard before removing from the tin.